Recipe Archives->Preserving->Rhubarb Ginger Jam

Rhubarb & Ginger Jam
Yield:  1.4 kg

1.1 kg rhubarb, chopped
1.1 kg sugar   
2 lemons, juice only
25 g fresh root ginger 
110 g preserved or crystallised ginger, chopped

Put the rhubarb in a large bowl in alternate layers with the sugar
and lemon juice.  Cover and leave overnight.  Next day, bruise the
ginger root slightly with a weight or rolling pin, then tie it in
a piece of muslin.

Put the rhubarb mixture into a preserving pan with the muslin bag
and bring to the boil.  Boil rapidly for 15 minutes.  Remove the
muslin bag, add the preserved or crystallised ginger and boil for
a further 5 minutes or until the rhubarb is clear.  Test for a set
and, when the setting point is reached, take the pan off the heat
and skim the surface with a slotted spoon.  Pot and cover the jam.

Printable version: rhubarb-ginger-jam.txt.